*You may substitute 1 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic or onion powder, 1/4 tsp paprika
In a large bowl, mix together the flour, seasoned salt and cayenne pepper (if using).
Gradually pour beer into flour mixture while whisking with a wire whisk. Beat until there are no lumps. Let the batter stand for 30 minutes.
Meanwhile, add oil to a deep heavy frying pan or dutch oven (I used the dutch oven because it kept the stove cleaner). Oil should come at least 1-inch up the side of the pan. This will be around a quart of oil for a 5-cup dutch oven.
Heat oil to 375 degrees F. I use a deep fry/candy thermometer, but you can do the bread cube test for oil temp--a 1-inch cube of bread will get golden brown in 1 minute. However, I strongly suggest using the thermometer so you can keep the oil at a constant temp.
Pat chicken parts dry with paper towels. Dip each piece into the batter, and let excess batter drain back in the bowl. Place chicken in fryer--you will have to fry in batches. NEVER overload the pan. In the dutch oven, I was able to fry 4 pieces at once.
Cook chicken a total of 30 minutes, turning halfway through the cooking.
Remove and let excess oil drain back in the pan. Place on a plate lined with paper towels.
Chicken may be kept warm in a 250 degrees F oven while frying the next batch.